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In a bowl, beat the goat’s butter with an electric whisk until pale and fluffy. Add the cheese and beat again for 1 min until blended. Scrape into a bowl and leave at room temperature until ready to serve.
Mix together the celery salt and seeds, and pop into a smaller bowl or saucer alongside the whipped goat’s butter.
To serve, wash the radishes well, then pile onto another plate for dipping and dunking.